These swede dumplings make a stew or chunky soup extra special, and add exciting texture and a delicious sponge for all those flavorsome juices.
Serves four, generously
Method
Steam or boil the swede until soft, drain and allow to steam dry, ensuring all excess water is drained off.
Purée the swede with an immersion blender, in a food processor or mash well by hand.
Mix in the remaining ingredients, it should be a firm batter of dropping consistency, add more flour if necessary.
Use an ice cream scoop to place scoops of batter into a pot of soup of stew and simmer for 20 minutes. Optionally, place under a grill for a minute or two to brown the tops.
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